Kosher Food Production

Rabbi Zushe Blech is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the 'Kashrus' division of the Union of Orthodox Jewish Congregations of America (the 'OU'), and has since served as a technical and 'Halachic' consultant to virtually all of the major 'Kashrus' certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufacturers to educate them on Kosher issues, obtaining certification, and resolving 'Kashrus' issues.He is a foremost authority on the integration of all aspects of modern food technology with Kosher requirements, including those relating to such cutting-edge issues as biotechnology and enzymology. His articles, many of which are included in Kosher Food Production, have been printed in major Kosher periodicals and publications, such as the Daf ha'Kashrus (OU), Kashrus Magazine, and News & Views (MK). At present, Rabbi Blech directs Kosher certification for 'Kehillas Bais Benzion' in Monsey, NY, and serves as the 'Kashrus' Administrator of EarthKosher Certification.

• Foreword xiiiAcknowledgments xvPreface to the First Edition xviiPreface to the Second Edition xxiIntroduction xxiii1. Kosher Certification: Theory and Application 1The Purpose of Kosher Certification 1Theory of Kosher Certification 1The Kosher Certification Program 3Restrictions on Raw Materials 4Restrictions on Production 5Restrictions on Packaging 6The Certification Process 8Choice of Certification 8Labeling 10Application 11Initial Inspection 12Review of Ingredients and Other Issues Relating to the Certification 13Contract 14Inspections 17Letter of Certification and Labeling Requirements 17“Dairy” versus “Dairy Equipment” 19Private Label Agreements 20M’hadrin Certifications 222. Basic Halachic Concepts in Kashrus 25Food Sources 25Prohibited Mixtures 26Milk and Meat— Ba’sar b’Cholov 27Fish and Meat 28Bitul (Nullification) 29B’lios (Absorbed Flavors) 31B’lios in Foods 31B’lios in Equipment 32Practical Applications of the Concept of B’lios 33B’lios and Utilities 36Practical Utilities Issues 37Practical Solutions to Utilities Issues 38Kosherization (Kashering) of Equipment 41Libun 41Libun Chamur 41Libun Kal 42Hag’olah 42Ayno Ben Yomo 42P’gimah 43Temperature 43Bishul Akum 47Types of Food Subject to Bishul Akum Concerns 48Types of Cooking Subject to Bishul Akum Concerns 49Methods of Creating a Bishul Yisroel Status 493. Ingredient Management 53Ingredient Grouping 55Ingredients Not Requiring a Kosher Certification 56Ingredients That Require Kosher Verification 57Non-Kosher Ingredients 58Ingredient Status 59Additional Specifications 614. Rabbinic Etiquette 65Shabbos 66Yom Tov 66Prayers 68Shaking Hands 68Vehicular Travel/Seating 68Beards and Sidelocks 69Clothing 69Yarmulke and Tzitzis 69Food for the Mashgiach 705. Kosher for Passover 71Passover Ingredient Classification and Terminology 72Inherently Kosher for Passover 73Certified Kosher for Passover (Nongrain Based)—Regular Production 74Certified Kosher for Passover (Nongrain Based)—Special Production 75Matzah (Unleavened Bread) 76Gebrokts 77Matzah A’shirah (Egg Matzah) 77Kitniyos 78Chometz 80Passover Certification and Supervision 80Jewish-Owned Companies 816. Fruit and Vegetables 85Insect Infestation 85Israeli Produce 87Wine and Grape Juice—S’tam Yaynam 89Fruit and Vegetable Coatings 897. The Baking Industry 91Dairy Bread 91Ingredient Issues and Kosherization 92M’zonos (Cake) Bread 95In-Store Bakeries 95Challah 96Supplementary Standards 97Pas Yisroel 97Yoshon 998. The Biotechnology Industry 101Fermentation Using Ambient Microflora 101Fermentation Using Starters from Previous Productions 102Preparation of Pure Cultures 102Recovery of Metabolites of Fermentation 1049. The Dairy Industry 107Dairy Status 107Cheese and G’vinas Akum 109Practical Issues Relating to Dairy Products and Ingredients 110Fluid Milk 110Powdered Milk 111Cream 111Rennet-Set Cheese 111Acid-Set Cheese 113Whey 114Whey Cream 116Condensed and Powdered Whey 116Whey Protein Concentrate 116Lactose and Minerals 116Ricotta Cheese and Gjetost 117Butter, Butter Oil, and Buttermilk 117Sour Cream and Yogurt 117Casein and Caseinate 118Ice Cream 119Hydrolyzed Casein and Whey 119Cholov Yisroel —Supervised Milk 11910. The Fish Industry 123Kosher Species 123Identification of Kosher Species 124Kashrus Issues Relating to Production 125Ingredient Issues 126Processing Issues 127Bishul Akum Issues 12911. The Flavor Industry 131Ingredients 131Kosher Supervision Programs in Flavor Companies 13412. The Meat and Poultry Industries 137Kosher Species 137Kosher Slaughter—Sh’chitah 139Kosher Meat Inspection and Preparation 141Inspection of Slaughtered Animals: “Kosher” and “Glatt” 142“Kashering” and Treiboring: Issues Relating to Blood, Gid ha’Nasheh, and Cheylev 143Organs, Meat Trimmings, Rendered Fat, and Edible Oil 146Supervision of Kosher Meat and Poultry 14713. The Oils Fats and Emulsifier Industries 149Lipid Sources 149Processing Issues 150Supervision 154Additives 154Emulsifiers 155Margarine 155Lipids Used As Incidental Ingredients 15714. The Food-Service Industries 159Restaurants 160Kosher Standards and Nomenclature 161Supervision 165Wine, Whisky, and Liqueur 170Shabbos, Holiday, and Other Halachic Considerations 172Caterers 174Segregation of Meat, Milk, and Pareve Productions in the Same Facility 175Categories of Catering Services 175Renting Additional Equipment 177Equipment Kashering Issues 177Shabbos 178Hospitals and Long-Term Care Facilities 182Prepared Kosher Meals 182Kosher Food-Service Systems 18315. The Candy and Confection Industries 185Ingredient Issues 185Sugar and Sweeteners 185Gelatin 189Food Colors 190Glazes 191Production 191Boiled Candies 191Starch-Molded Candies 192Chocolate 193Chocolate Liquor, Cocoa Butter, and Cocoa 193Other Fats and Emulsifiers 193Dairy Ingredients 194Equipment and Kosherization 194Recirculating Hot-Water Systems 196Marshmallows 196Licorice and Sour Sticks 197Gum 197Powdered and Compressed Candies 19816. The Snack Food Industry 199General Issues 199Bishul Akum 200Dairy versus Pareve 201Cholov Yisroel 201Yoshon 201Potato Chips 201Fryers 202Seasonings 202Extruded Chips 203Bishul Akum 204Passover 204French Fries as a Snack Food 204Pretzels 205Extruded Puffed Products 205Rice Cakes 206Popcorn 206Corn and Tortilla Chips 206Pita and Bagel Chips 207Granola and Granola Bars 207Nuts 207Dried Fruit 20917. Essays in Kashrus and Food Science 211Introduction 211The Story of Bishul Akum 212The Story of Bread 219The Story of Butter 227The Story of Candy 230The Story of Canning 234The Story of Cheese and Casein 239The Story of Chewing Gum 249The Story of Chocolate 253The Story of Coffee 258The Story of Colors 262The Story of Condiments 270The Story of Eggs 276The Story of Emulsifiers 283The Story of Enzymes 288The Story of Essential Oils 296The Story of Fat and Fat Replacers 299The Story of Fish 302The Story of Food from the Tree 309The Story of Fruit 313The Story of Gelatin 317The Story of Honey and Royal Jelly 323The Story of Ice Cream 330The Story of Imitation Foods 334The Story of Infant Formula 339The Story of Insect Infestation 342The Story of Juices 353The Story of Kitniyos 357The Story of Kosher Meat 363The Story of Kosher Poultry 370The Story of L-Cysteine 374The Story of Margarine 379The Story of Matzah (Unleavened Bread) 383The Story of Minerals 390The Story of Mushrooms 393The Story of Noodles 397The Story of Nuts 401The Story of Olives 405The Story of Potatoes 409The Story of Preservatives 415The Story of Release Agents 420The Story of Spices 426The Story of Starch 430The Story of Steam 433The Story of Sugar and Sugar Alcohols 437The Story of Sugar Replacers 443The Story of Tea 450The Story of Tuna 453The Story of Vinegar 461The Story of Vitamins 466The Story of Whey 471The Story of Wine, Beer, and Alcohol 477Kashrus Glossary for the Food Technologist 487Index 499